• 1/4 cup pimiento, diced
• 1/2 cup fat-free cream cheese, softened
• 3 TBS green onions, minced
• 1 TBS mayonnaise
• 1/2 tsp. hot sauce
• Dash of ground red pepper flakes
• 2 1/2 oz. cheddar cheese, shredded (about 3/4 cup)
• 1 slice applewood-smoked bacon, cooked and crumbled
• 8 fresh squash blossoms

Preheat broiler to high. Place 3 tablespoons pimiento in a medium bowl. Add cream cheese, green onions, mayonnaise, hot sauce, red pepper flakes, cheddar cheese and bacon to pimiento, stir until well blended. Carefully make a slit in each squash blossom; open and spoon 2 tablespoons cheese mixture into each blossom. Press to close and serve.